Lobster Shrimp & Corn Chowder

Name: Lobster Shrimp & Corn Chowder Recipe
Yield: 14
Ingredients: 1 tablespoon extra-virgin olive oil 1 turn of the pan in a slow stream; 1 clove garlic minced; 2 tablespoons smart balance light buttery spread; 2 all-purpose potatoes diced; 2 ribs celery minced; 1 medium yellow onion minced; 1 small bell pepper any color seeded and minced; 1 bay leaf fresh or dried; 1 tablespoon Old Bay seasoning blend found near seafood department or on spice aisle in your market; 1/2 cup all-purpose flour; 2 cups chicken stock or broth; 1 quart low-fat 2% milk; 3 cups corn kernels scraped fresh from the cob or frozen kernels; 16 ounces chunky lobster meat; 16 ounces shrimp deveined and tails removed

(5)

Number of Servings: 14

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan in a slow stream1 clove garlic, minced2 tablespoons smart balance light buttery spread2 all-purpose potatoes, diced 2 ribs celery, minced1 medium yellow onion, minced1 small bell pepper, any color, seeded and minced1 bay leaf, fresh or dried 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market 1/2 cup all-purpose flour 2 cups chicken stock or broth1 quart low-fat 2% milk 3 cups corn kernels, scraped fresh from the cob or, frozen kernels 16 ounces chunky lobster meat 16 ounces shrimp, deveined and tails removed

Directions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn, lobster and shrimp and simmer soup 10 minutes. Adjust the soup seasonings. Remove bay leaf.

Makes 14 3/4 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user EPRBRAT.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 182.3
Total Fat: 4.1 g
Cholesterol: 70.5 mg
Sodium: 438.6 mg
Total Carbs: 23.2 g
Dietary Fiber: 2.6 g
Protein: 14.5 g

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Member Reviews

SLIPRICK23
Delish! - 5/27/09
STACIEHAM
This soup was outstanding!!! I used red potatoes and real butter and it came out fantastic. Printed this recipe it is a keeper!!! - 11/7/13
HOSTESS3
Believe it or not, it's been coooold in Los Angeles, so I'm on a soup binge. This sounds like the perfect meal for tonight - 3/1/12
HOTMESSRISING
loved it! - 10/3/11
KGAJEWSKI
Absolutely fabulous exactly as written. Loved it!! - 8/6/11
0ANITAI
This is an excellent recipe that can be easily adapted for people in need of a soft diet. Simply partially puree using a wand type processeor. It will thicken slightly and provide a nourishing complete meal.
Amp19@comcast.net - 6/22/11
ADITL1979
This is a wonderful recipe! In order to save cost a bit, I replaced the lobster with more shrimp. I used low-sodium Old Bay and added almost a tablespoon of salt substitute right before final simmer. The taste was quite grand...very filling, and a warm comfort food delight. Thank you! - 7/4/09
NISHPLAYA
YUM - O! - 6/3/09

Reply from EPRBRAT (6/3/09)
So glad you enjoyed... may you please rate my recipe... Thanks